This mushroom bread is made with hazelnuts and spiced with fresh thyme, it’s full of lovely autumn flavors. The brown mushrooms add a rich, intense taste and they make a delicious combo with the hazelnuts. The bread tastes great with a little butter and is the perfect addition for lunch, soup or salad.
- 450 g bread flour
- 120 ml warm water
- 120 ml warm milk
- 11 g instant yeast
- 1 teaspoon salt
- 75 g soft butter
- 50 g hazelnuts, chopped
- 100 g brown button mushrooms, chopped
- 3 sprigs thyme
Mix the yeast with water and milk in a large bowl, let stand for 5 minutes. Add flour, salt, butter cubes, mushrooms, nuts and thyme leaves. Knead to a smooth and elastic dough. Place in a large glass bowl greased with olive oil, cover and let stand for 45 minutes in a warm place.
Scrape the dough from the bowl and place in a greased form, again let stand for 45 minutes.
Cut the loaf along with a sharp knife and brush with water. Bake for 30 minutes at 220°C. The bread should sound hollow when done. Transfer to a cooling rack. Enjoy!
I made this recipe today. I had mushrooms that were going bad but no hazelnuts so I swapped walnuts for them. I did add 1 tsp of sugar to the yeast, water & milk. Mine had expired in October. I got lucky it foamed up. I’ve always wanted to bake bread with mushrooms but it seemed so intimidating. I’m glad I did. Your recipe is delicious & I’ll make it again. Thank you for sharing.
Hi Angie, I’m really glad you enjoyed the recipe! Thanks so much for giving it a try!